 Pavlova - Traditional Australian Dessert
Since the weather is getting warmer here in the U.S.A (not in Australia- it’s getting cold there!), I thought I’d share a traditional Australian recipe that is especially enjoyable during the warmer months. It is called - Pavolva. In Australia it is often shortened to just "pav" It is a meringue topped with cream and fresh fruit. This is a dessert you would see at many an Australian gathering. The pavlova was created by a man named Herbert Sachse in Perth, Western Australia. There is some debate over the origin of this dessert - for more information on the history of the Pavolva go to: http://www.inmamaskitchen.com/FOOD_IS_ART/reference/pavlova_history.html
By adding cornflour and vinegar to the basic meringue recipe Saschse made a whole new merigue which was soft in the center and crunchy on the outside.
 The dessert was named in honor of the Russian ballerina, Anna Pavlova, who toured Australia in the 1920's. For more information see http://en.wikipedia.org/wiki/Anna_Pavlova
Here is the recipe:
Ingredients
4 egg whites
1 cup castor sugar (granulated sugar)
1 teaspoon vinegar
a pinch of salt
1 teaspoon cornflour(same as cornstarch)
1 teaspoon vanilla
whipping cream
fruit of your choice - in Australia we would always use passionfruit. I have not been able to buy that over here so I usually use strawberries and kiwifruit sliced up. Use any fruit you like.
Method
Preheat oven to 250 degrees F (or 125 C)
Great a large tray (cookie sheet) and dust with cornflour.
Beat the egg white and salt together with an electric beater until soft peaks form.
Gradually add the sugar and beat at a high speed. Beat until the sugar has dissolved and stiff peaks form.
Carefully fold in the vanilla and vinegar.
Turn out onto greased baking sheet and form into a circle. I often press a cake pan upside down on the greased cookie sheet so that it leaves a circle print. Then I have a shape to work with. I then pour and spoon the mixture into my circle outline. Then, using a knife or spatula smooth and shape it into a nice circle with a flat top. The circle should be about 8 or 9 inches in diameter. I also spend a bit of time going up the sides to make them smooth and straight. Many people like to have a little more mixture on the edges and make them a bit higher than the center so there is a bowl shaped dip to fill with cream and fruit later.
Place in the pre-heated oven and cook for 1 to 1 ½ hours. Try to resist opening the oven to check on it while it is cooking. The center will deflate more if you do this.
You will know it is done when the outside is lightly browned and crunchy. It will spread quite a bit and often sink in the middle - don’t worry, once you get the cream and fruit on it will be beautiful!
When it is done, turn off the oven and leave the "pav" to cool completely.
Sometimes I make these at night so I can turn off the oven before I go to bed and get it out in the morning.
Whip the cream (we do not add sugar to ours)
Spread whipped cream on top of cooled pavlova and decorate with fruit.
Slice like a cake.
Serve and enjoy!
Let me know if you have any questions or if you give it a try.
There are great directions and pictures on http://www.joyofbaking.com/Pavlova.html if you need some extra help.
Stacy
If you want to try a trip to Turkey - Higher up and Further In has a great Turkish recipe on her blog at http://www.homeschoolblogger.com/lindafay/136419/. We tried it and it was delicious. | 
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